Going Local at the Indoor Farmer's Market

On Sunday the Westchester County Center of White Plains hosted the Indoor Farmer's Market.  Sponsored by the Westchester County Parks, radio station The Peak 107.1, and Friends of Westchester County Parks, Inc., the indoor market was the second of the New Year. 

In addition to organic breads and artisanal cheeses, the winter market also features locally grown root vegetables such as potatoes, radishes, and carrots.  Some produce stands, like Cabbage Hill Farm of Mt. Kisco, uses the eco-friendly farming technique of aquaponics.

"Year round we are able to grow fennel and Asian greens like bok choy through our aquaponic set-up," said Ann, a grower at Cabbage Hill. 

The sustainable system works by having leafy greens float in fish-filled waterbeds, and the cabbage, in turn, receives its nutrients from the fish waste.  (Stripped bass fillets were also for sale.) 

Farmer Lynn Morads runs the Dashing Star Farm in Millerton, N.Y. and sells lambs wool, yarn, roving, batting, and sheepskins, in addition to free-ranged colored eggs from naturally raised hens and geese. Lynn is an advocate of "getting lambs locally," which she says, "taste better too."  All of Dashing Star Farm's livestock are raised organically, including their free-ranged hens and geese.

"There's a huge difference in the quality of eggs.  The yolks are a bright color," Lynn said.

Naturally-colored yarn and and handcrafted wool-stuffed pet futons were also on display.  A third-year vendor at the County Center market, Lynn has noticed an upturn in the economy.

"Business has been picking up since last year," she said.

 Westchester residents are supporting New York farmers and "want to get local food and products," she added.

I couldn't help but notice a life-sized green pickle propped next to a dozen barrels. Horseradish, bread & butter, sweet Cajun, and dill are just some of the pickle varieties made by Horman's Best Pickles of Glen Cove, N.Y.  Founded in 2003 by Nick Horman, the company grows cucumbers on their Long Island farm during summer months and ships cucumbers from Florida during cold seasons.  Pete, one of Horman's crew, informed me that all their pickles are "organic without any preservatives."  Business is booming for the pickle guys, "it's trendy," Pete said of the fad.  When asked which variety was most popular, a pickle-loving customer chimed-in, "Definitely honey mustard, especially with a sub or hamburger."

Like bees to a hive, swarms of customers buzzed around the Hummingbird Ranch stand, a farm hailing from Staatsburg, N.Y.  One of the company's most popular items is buckwheat honey, a dark, mahogany-colored syrup, which is stronger than the traditional wildflower honey and has an abundance of antioxidants.  Also for sale: maple syrup, hand-dipped beeswax candles, candies, and skin creams.  Debbie Trapletti, one of Hummingbird's honey specialists, recommended honey as "a great natural and healthy product that's been used for centuries."

A sweet floral smell drew me to one of the more intriguing stalls at the market. North Winds Farm sells all things lavender.  Ellen Duffy-Taylor runs the farm. From June through October, she and her family "cut the lavender by hand with a sickle" and hang it upside down in a drying shed.  The lavender is then crafted into wands, sachets, aromatherapy pillows, soaps, oils, candles, and jellies.  The lavender syrup was the most popular item–it sold out within the first hour of the market's opening.  A native of County Mayo, Ireland, Ellen also bakes loaves of Irish soda bread–perfect for breakfast with a smear of rose-hued lavender jelly. 

Don't miss out on the last Indoor Farmer's Market of winter on March 14, 2010 from 10am-3pm.  Admission is free and parking is $4 in the County Center lot. 

For a winter side dish, try my Roasted Red and Blue Potatoes, made from potatoes I bought at the farmer's market from Healthway Farms in Highland, N.Y.  Adirondack Red and All Blue potatoes are creamier and richer than the common white potato. 

Roasted Red and Blue Potatoes

Ingredients:

3 lbs. red and blue potatoes

3 tbs. olive oil

½ tsp. salt

½ tsp. pepper

½ tsp. crushed, dried rosemary

Directions:

Preheat oven to 400 degrees.  Wash potatoes and dry them completely.  Roughly cut potatoes into 1-inch chunks and place in 9 X 12 inch baking dish.  Add olive oil, salt, pepper and toss.  Sprinkle with crushed, dried rosemary.  Bake potatoes in oven for 50 minutes or until golden and crispy.  Serve hot and enjoy!